Raspberry Wine
Craft your own luscious raspberry wine using fresh, ripe raspberries and simple ingredients. This tantalizing blend captures the vibrant essence of summer, combining juicy fruit flavors with the perfect sweetness. Perfect for sipping on warm evenings or pairing with cheese, this homemade raspberry wine promises to impress your friends and family while elevating any gathering.
ingredients
- 15 lbs fresh raspberries
- 10 ½ lbs granulated sugar
- 1 tsp pectic enzyme
- Water to make 1 gallon
- 1 packet Lalvin ICV D47 yeast
- 2 tbsp yeast nutrient
- 2 ½ tbsp acid blend
steps
- 1.
Sanitize all equipment to prevent contamination.
- 2.
In a large fermentation vessel, crush the raspberries to release their juice.
- 3.
Add the sugar and pectic enzyme to the crushed raspberries, mixing thoroughly.
- 4.
Pour in water until the mixture reaches a total volume of 1 gallon, stirring to dissolve the sugar.
- 5.
Check the acidity level and add the acid blend as needed to achieve a balanced flavor.
- 6.
Sprinkle the Lalvin ICV D47 yeast over the surface of the must, allowing it to hydrate for 15 minutes before stirring gently.
- 7.
Incorporate the yeast nutrient into the mixture, promoting healthy fermentation.
- 8.
Cover the fermentation vessel with a clean cloth or airlock and store in a cool, dark place.
- 9.
Allow the mixture to ferment for 1-2 weeks, stirring daily, until bubbling slows.
- 10.
Strain the wine through a fine mesh or cheesecloth to remove solids, transferring it into a sanitized carboy for secondary fermentation.
- 11.
Allow the wine to age for 1-3 months, checking periodically for clarity.
- 12.
Once clear, siphon the wine into bottles, leaving some space at the top, then cork and seal.
- 13.
Store in a cool, dark place and enjoy your homemade raspberry wine after at least 6 months of aging.
